![]() If you are worried that the mochi wrapper might be too thin to hold the filling, the safest method is to steam your pumpkin mochis instead of baking or panfrying them. Otherwise the pumpkin mochis will be very likely to crack□, especially if you choose to pan fry or air fry them. In this recipe, make sure that you DO NOT wrap more than 1 tablespoon of filling in each pumpkin mochi dough. You can also use red bean paste filling, white chocolate custard filling (check out my snow skin mooncakes’ filling), nuts filling (mix chopped nuts and brown sugar at a ratio of 1:1), or air filling (which means skipping the filling). I used brown sugar ( sweet and flowing) and mozzarella cheese ( milky and stretchy) as my pumpkin mochis’ fillings. ![]() If you want your pumpkin mochi to be less oily, you can just brush them with a thin layer of cooking oil or melted butter (about 1 tbsp of oil for 10 mochis), and bake or air fry them at 340 ☏ until the outside layer turns golden and crispy. Then scoop out the pumpkin flesh into a food processor, blend until smooth. To puree a whole pumpkin, you just cut it into halves, scoop out the pumpkin seeds, place the pumpkin cut-side-down onto a baking sheet lined with parchment paper, and bake at 400 ☏ for 40 to 60 minutes (depending on the size) until the flesh is soft. You can always bake/steam and puree them at the end of the season, or whenever your are tired of seeing them in your home. Your decorative pumpkins are totally safe and delicious to eat. Therefore, you don’t need to add any extra water to make pumpkin puree. I used 100% pumpkin puree in this recipe. So that I would be able to tell them apart after they are baked.Īfter your pumpkin mochis are baked, you can use some short cinnamon sticks, cloves, raisins, or sunflower seeds to mimic the pumpkin stems. An Extra Smart Tip: I pressed 3 crossing lines on cheese flavor mochi balls, and 4 crossing lines on brown sugar flavor mochi balls.
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